fun for food fanatics. allergen-friendly eats. give plants a chance.

To my readers: I know I haven’t posted in over a month, and I apologize deeply for this! I’ve been cooking- just not posting and forgetting to snap pictures, but I have so many new recipes tested and ready to go to be recreated and posted to share with you lovelies! I’ve also been swamped working two jobs, continuing my masters education and doing community outreach events. So a little empathy, maybe? 🙂

Anyway, this recipe was created by my better half! My talented boyfriend, Mike, came up with this one all on his own. He took a few of my favorite foods, and stuffed them into this delectable spaghetti squash. The spaghetti squash boasts a subtle sweet flavor, but the vegan sausage, parmesan and spinach make this squash rich with natural flavor and a hint of spice… the Parmesan also makes this creamy too! After a long week at work, and dealing with the unexpected death of a friend, coming home to a meal that my love thought would satisfy me was satisfying all in itself. Here’s the recipe Mike created:

directions: Preheat your oven to 350 °F, place the halved spaghetti squash flesh side up on a lightly greased/foiled baking sheet. Add a light drizzle of oil to the squash flesh. Bake for one hour, remove and cool for 15 minutes. Remove the spaghetti-fied squash by scooping into a large bowl. Set aside. Keep your squash skins to fill for the second baking!

In a soup pot, heat 2 tablespoons grapeseed oil on high, add washed spinach and sauté for about 5-10 minutes. Add the sautéed spinach to the spaghetti squash, mix well.

In a large skillet, heat the other 2 tablespoons of grapeseed oil on high heat. Add the bite-sized pieces of Fieldroast vegan Italian sausages to the heated oil. Saute for 5-10 minutes, or until the sausages are browned. Add to the spinach/squash mixture. Mix well.

Take about 1/2 to 3/4 of the Follow Your Heart vegan Parmesan shreds container and add to your sausage/spinach/squash mixture. Mix evenly and add salt and pepper, if desired. Scoop the mixture back into the squash skins. Top with the remaining parmesan shreds, and bake for an additional 20-30 minutes on 350°F.